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Vegetarian White Chili

This Vegetarian White Chili is made with vegan cream cheese, super easy to make and seriously delicious. Also entirely plant based and gluten free.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

You guys know that I’m a chili lover. There is absolutely no question about this.

One pot recipes are always a hit: hassle free, easy to make and absolutely delicious when all the flavors combine.

Making a vegan chili is both simpel and exciting. Meat components are often replaced bit a variety of beans and sometimes more vegetables.

It’s amazing what one can do. Take a look at my Vegetarian Cincinnati Chili or the Lentil Three Bean Chili, for inspiration.

Today, I’m bringing you another stunning version of a chili: a Vegetarian White Chili.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

What is white chili?

A white chili is a classic chili made with white beans, chicken, cheese, and cream. Often you can also find sour cream on the ingredient list as well.

Obviously this combination is not vegan or diary free. Before vegan days, white chili was one of my favorites. Pretty easy to make and full of flavor.

You can imagine that I often used prepacked mixes. Just open a package and the flavor “magic” will happen.

Easily done, you only need a bunch of ingredients and you can do it. All was well explained, it was a dumb easy method.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

Well, of course, that’s way in the past. Now, I made a vegan version of white chili and it turned out so delicious.

I never expected that you can veganize this classic dish in such a way.

I made it for some friends and even the pickiest meat lovers finished the bowl in no time.

Try it for yourself, serve to friends, loved one or family. It’s hearty, creamy, flavorful, wonderfully satisfying, stuff that you would eat almost every day, packed with incredible flavors, protein rich and so easy to make.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

How to make a vegetarian white chili?

Easy as always you can make it in one pot, let’s do this, now! First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.

Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños.

Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.

Divide onto plates and enjoy. This chili makes one delicious lunch or dinner. Also it’s great for quick weeknight dinners.

I find it’s absolutely delicious for itself but you can serve it with bread, over pasta, rice or with some tortilla chips. The possibilities are endless.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

How to make white chili seasoning?

As you can see I created my own homemade seasoning for this vegetarian white chili.

I mentioned before I used prepacked mixes before vegan days. In my opinion, you can’t compare this to homemade, you know precisely what is inside, no preservatives as well.

I tried the mix several times until it was just right for me as it should be. If you like it a bit milder or more spicier adjust to your own liking.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

If you give this a try, tag me with your creations on Instagram or Facebook. I can’t wait to see them all. Cheers, Florian.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

Vegetarian White Chili

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Vegetarian White Chili is made with vegan cream cheese, super easy to make and seriously delicious. Also entirely plant based and gluten free.

Ingredients

  • 2 cups vegetable broth
  • 4 cloves garlic, peeled and minced
  • 2 15 oz white beans, drained
  • 1 7 oz can jalapeño slices, drained
  • 8 oz vegan cream cheese
  • white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
  • salt, pepper to taste
  • Optional add ons
  • 1 cup chopped bell pepper
  • 3/4 cup chopped white onion
  • 1 cup corn cooked and peeled

Instructions

  1. First heat a bit of oil - or vegetable broth for doing this oil-free - in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
  2. Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
  3. Divide onto plates and enjoy.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 461Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1011mgCarbohydrates: 58gFiber: 13gSugar: 3gProtein: 19g

 

Lynn

Saturday 24th of September 2022

Did I miss something? You mentioned you make your own white chili seasoning, did you say how?

Florian

Saturday 24th of September 2022

Hi Lynn! You can find the ingredients and quantifies along with the instructions in my recipe card. Hope that helps and clarifies.

Joey

Saturday 25th of June 2022

This reminds me a little bit of curry. It’s almost like a cross between chili and curry. This would be good on rice too.

Florian

Saturday 25th of June 2022

Hi Joey! This is great with rice, enjoy! 😊

Joanna

Tuesday 1st of March 2022

This looks truly incredible! I was wondering if (in a pinch- I always prefer to make it exactly as written) I could sub canned full fat coconut cream for the cream cheese as I wasn't able to find it at the store? Thank you!

Florian

Tuesday 1st of March 2022

Hi Joanna! You can, but know the result will be different. I would say use definitely a smaller amount of coconut milk as you would do with cream cheese. Let me know what you think. 😊

Aly

Tuesday 7th of December 2021

This is a great recipe! I can't always handle traditional chili (acid reflux is real) so the white chili is easier for me to digest. I usually do fresh jalapenos and much less than called for even though I like spice. I recommend trying it with mushrooms added and I've also done with vegan 'chicken' shreds too. Very delicious. Going to try in the crockpot for a party I'm attending, following another commenters advice on 2 hours/high setting. Very versatile recipe. Thanks!

Florian

Tuesday 7th of December 2021

Hi Aly! Thanks so much for your wonderful feedback and making it! Love that you share your suggestions and vegan chicken shreds are always so delicious. Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.

Lina

Sunday 29th of August 2021

Hi! I’m a goober! When I read the recipe the first time it sounded so good but I thought it was made with dried beans and they’re soaking as I write this! Any suggestions on how I should cook the beans? Thanks, Lina

Florian

Monday 30th of August 2021

Hi Lina! Cook and soak your beans according the package directions. Add them like you do with the canned beans in my recipe directions. Hope that helps.

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